This recipe provides an easy approach to making soft and flexible cornmeal-based tortillas. Using cornmeal, spelt or wheat flour, butter, water, and salt, the dough is mixed, rested for an hour, and then shaped into balls. Tortillas are rolled thin, cooked in a skillet for 1 minute per side, and kept moist. Enjoy them with beans, veggies, and salsa.
The post discusses different types of chefs – the Savory Chef, Pastry Chef, and Food Blogger, each with unique approaches to cooking. It argues for a more liberal approach to cooking with trust in one’s instincts. It also touches on personal experiences with soybeans and invites readers to ponder their experiences in the kitchen.
Firefly Fields has embarked on a fulfilling five-year journey with organic soybeans, celebrating their versatility and nutritional benefits. From cultivating friendships with like-minded individuals like Norah, the “Tempeh Temptress,” to discovering the rich history and culinary traditions of soybeans, the team eagerly anticipates further exploration and experimentation with soy-based dishes in 2024.
The Jennings family, deeply rooted in sports and farming, has a strong connection to basketball and organic grain farming. Papa Jennings’ love for basketball, coaching, and organic farming has left a lasting impact on his family. The farm’s transition to USDA Certified Organic and the tradition of sending organic grains to Archie and Mattie’s daughter helped sow the seeds for Firefly Fields.
Get the BEST DEAL of the YEAR with 20% off all organic grains, beans, and fresh flours from Firefly Fields,...
Scrumptious sourdough multigrain, wholegrain bagels have a crispy outside and chewy interior that not only you’ll love, but the kids...
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